Smoked Sausages With Potatoes and Cabbage

INGREDIENTS

• 2 pounds red-skinned potatoes, unpeeled or peeled, sliced about 1/4-inch thick
• 1 tablespoon butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried leaf thyme
• 1 medium onion, halved, sliced
• 1/2 small cabbage, coarsely chopped or shredded
• 6 to 8 links of smoked sausage, such as andouille, chicken and apple, or your favorite
• 1/2 cup apple juice
• 2 teaspoons cider vinegar

PREPARATION

1. Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme. Toss to coat then add the cabbage and onions. Sprinkle with remaining seasonings and top with the sausages. Pour the apple cider over all and then drizzle with vinegar.
2. Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH.
3. Serves 4 to 6